Cooking with tea: Ice cream

by kath_red on 19/05/2011

in Food

I have only recently discovered the culinary art of cooking with tea and want to explore more. Today I did some experimenting and researching making tea ice cream. I have often had Matcha tea ice cream – and love it – but wanted to try out a few other tea flavoured ice creams. After a some experimenting I came up with a delicious simple icecream recipe that allowed the subtle tea flavour to be the main attraction and made a trio of tea ice cream: Chai, Oolong and Earl Grey.

You will need:

  • 1 teaspoon of your tea (per 100mls of liquid)
  • 1/4 cup of boiling water
  • 1/4 cup of milk
  • 1/2 cup of cream
  • 1 teaspoon of sweetener (sugar, honey or palm sugar)
  • 1 teaspoon of powdered gelatin

What to do:

  1. Steep your tea in a bowl with the boiling water for 5 minutes.
  2. Add the cream, milk, gelatin and sweetener and bring to the boil for a minute in a saucepan on the stovetop.
  3. Let the tea leaves sit in the mixture while it cools in the fridge – 1 hour
  4. Strain out the tea leaves and let the mixture stand in the fridge for -2-4 hours (or overnight) – it should go a bit gelatinous because of the gelatin you added. This will help the final texture of the ice cream.
  5. Place in your mixture in your ice cream maker and mix for 10-20 minutes until it is like a thick milkshake – then chill in the freezer until ready to use.


  • If you don’t have an ice cream maker then follow David Lebovitz’s directions to make it without. And here are some tips from David for making your homemade ice cream softer.
  • Serve with some shortbread cookies for a refreshing different sort of afternoon tea.

Why don’t you try Jasmine tea, Matcha or Sencha green tea or Tai tea… wait there’s more – I have compiled a list of delicious and different tea ice cream recipes for you to try out.

If you are a tea fan like me – try out our e-magazine: Action Pack for kids – only $5 and jam packed with recipes, crafts and activities for kids and adults.


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{ 21 comments… read them below or add one }

1 NATALIA RICO May 19, 2011 at 4:24 am

Mmm!!! I´ll Try to cook it.
Kisses from Madrid ♥ ♥ ♥


2 Lisa May 19, 2011 at 5:56 am

Matcha and white chocolate ice cream is utter heaven :)


3 Kate May 19, 2011 at 6:40 am

Yummy…mouth watering x


4 Randi May 19, 2011 at 8:11 am

I have to try making Earl Grey ice cream … yum!


5 Katie May 19, 2011 at 8:20 am

Yum! I have thought about making tea ice cream so many times but never actually gotten around to it. You’ve got me all inspired now!


6 Eleanor May 19, 2011 at 8:23 am

Wow chai tea ice cream sounds amazing! xxx


7 Christelle May 19, 2011 at 10:19 am

…have you tried rooibos tea for ice cream..? Should be lovely!


8 kath_red May 19, 2011 at 6:14 pm

I have not yet tried rooibus – that is next on my list


9 Anna May 19, 2011 at 11:40 am

Earl gray ice cream with chocolate specs is one of my favorite ice creams ever. Actually, I shove earl gray into almost any treat I can, I love that flavor so much. I’ve tried making green tea ice cream with matcha, the way they do at japanese restaurants, but I found that it’s very easy to overdose and the one scoop they give you really is the perfect dose. I think I will try jasmine tea next though, great find! I love your teacup and that ice cream looks scrumptious.


10 Seanna Lea May 19, 2011 at 2:05 pm

I make a ton of ice cream. It is super easy. Lapsang is probably my favorite (though my husband saves it all for me).


11 kath_red May 19, 2011 at 6:14 pm

I thought about Lapsang – i love that smokey flavour


12 emily @ the happy home May 19, 2011 at 3:04 pm

that is so cool! and what a lovely photo. i tried making earl grey sorbet once, and it just came out icy. but if it could be creamy? what a treat!


13 rebecca May 19, 2011 at 4:39 pm

wow love this idea I am a huge tea drinker as a Brit want an ice cream maker to have fun :-)


14 Marlie May 19, 2011 at 7:36 pm

Lovely post – would love the pattern for the pretty yellow doily


15 kath_red May 20, 2011 at 6:14 am

The yellow doily is a vintage one from my grandmother’s collection – I don’t have the pattern unfortunately.


16 Marlie May 20, 2011 at 9:39 am

You are very lucky, it is gorgeous


17 Jenny May 19, 2011 at 8:15 pm

Thai tea is actually a caffiene-free herbal blend. You can sometimes find it in the tea section of some larger asian or international markets. It’s usually brewed unsweetened and very strong and then served with sweetened condensed milk, but I generally don’t have sweetened condensed milk in the house, so I brew it as a thick syrup and then use regular milk.

1 thai tea bag
1 cup sugar
1 cup water

Mix sugar and water together in a small pot, add teabag, and bring to a boil. Boil for a minute or two, then turn off the heat and allow the syrup to cool slowly with the teabag still in it. Once it’s cool, remove the tea bag.

I know it seems like a lot of sugar, but two tablespoons or so of syrup is plenty for a tall glass of milk, and this makes enough for several servings. Try the same method with chai tea bags, too, for the ‘iced chai latte’ flavor at home!


18 Holly May 20, 2011 at 6:38 pm

Wow. I am going to buy cream and make this Tonight. So, so cool.


19 Aia May 23, 2011 at 12:22 pm

Very cool :) Thanks for this post.


20 Jules May 27, 2011 at 9:02 pm

This sounds really yummy, but I don’t eat gelatin. Is there something I can replace it with, or will the recipes still work without it?


21 Drink Me Chai April 23, 2012 at 3:03 am

Thanks for spreading the chai love! Chai is such a delicious flavour and it goes far beyond the “tea” drink, as your recipe demonstrates. It can make for delicious cupcakes, muffins, breads, smoothies, milkshakes, porridge … and, of course, ice cream! :)


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